Pasta alla Carbonara

1. Bring a large pot of water to the boil, salt it lightly since the guanciale and pecorino are salty, then cook the spaghetti until al dente, reserving a mugful of pasta water before draining.
2. While the pasta cooks, cut the guanciale into short batons and fry it gently in a dry cold pan over medium heat until the fat renders and the pieces turn golden and crisp, about 6-8 minutes.
3. In a bowl whisk the egg yolks and whole egg with the finely grated pecorino and plenty of freshly cracked black pepper until you have a thick paste.
4. Loosen the egg mixture with 2-3 tablespoons of the hot pasta water, whisking constantly, so it warms gradually without scrambling.
5. Take the guanciale pan off the heat, let it cool for about 30 seconds, then add the drained hot spaghetti and toss to coat in the rendered fat; pour in the egg mixture and toss vigorously off the heat, returning the pan to the lowest heat for only a few seconds at a time if needed, so the eggs gently thicken into a glossy, creamy sauce that fully coats and lightly cooks onto the strands without curdling.
6. Add splashes of reserved pasta water until the sauce is silky and the eggs are set into a creamy coating rather than runny, then serve at once with extra pecorino and black pepper on top.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk